Catering on Private Jets: What to Expect and How to Order

The galley is the key variable. Light jets and turboprops have beverage stations and storage for cold items. They do not have convection ovens. Hot food is not available on these aircraft. Midsize jets and above have full galleys with convection ovens capable of reheating prepared meals to service temperature.

Standard light catering is included in most Part 135 charter rates at no extra charge. This typically covers bottled water, soft drinks, and a small snack selection (nuts, crisps, chocolate). The specific items depend on what the operator provisions as a default.

Anything beyond standard provisions is an additional cost coordinated before the flight. Champagne, custom menus, hot meals, specific beverage brands, dietary-specific preparation, and table service by a flight attendant are all premium catering items invoiced as an additional line item.

Catering is specified at booking and confirmed with the operator before departure. Hogani Jets collects catering preferences from clients as part of the charter confirmation and relays them to the operator. Standard requests (champagne, specific soft drinks, dietary preferences, sandwich menus) can be confirmed with 24 to 48 hours' notice. Specialty catering from an external restaurant, kosher or halal preparation, multi-course dining, or custom pastry and cake orders require 48 to 72 hours minimum.

Champagne and Beverages

Champagne is the most commonly requested catering item on private jet charter. Clients specify the label, quantity, and whether they want it chilled and ready on boarding. Popular requests include Veuve Clicquot, Moët and Chandon, Laurent-Perrier Rosé, and Dom Pérignon for celebration flights.

Still and sparkling water, premium soft drinks, fresh juices, and specific spirit brands for mixed drinks are straightforward requests with 24 hours' notice. Full bar setups with specific spirit brands require 48 hours.

Cold Catering Menus

Cold catering works on all aircraft categories including light jets and turboprops. The most common cold catering items: charcuterie and cheese boards, fresh-cut sandwiches and wraps, sushi and sashimi platters, fresh fruit and vegetable trays, and dessert selections.

Cold catering arrives at the FBO in insulated packaging and is loaded onto the aircraft before boarding. Quality depends on the FBO's catering partner and the notice provided.

Hot Meal Service

Hot food requires a convection oven. Midsize jets and above have this capability. The operator or catering partner prepares meals to a ready-to-heat state, loads them at the FBO, and the crew reheats to service temperature at cruise altitude.

Common hot meal categories: breakfast service (eggs, pastries, fresh fruit), business lunch (soup, main, dessert), dinner service (multi-course with entrée and accompaniment). The crew serves meals at cruise altitude using the galley equipment.

Celebration and Special Occasion Catering

Birthday cakes, anniversary setups, gender reveal arrangements, and custom cabin decorations are regularly coordinated through Hogani Jets. These require 72 hours minimum. A personalised birthday cake with the passenger's name, a specific flower arrangement, or custom printed napkins all require advance coordination with the catering partner.

All dietary requirements should be declared at booking. Standard accommodations available with 48 hours' notice: vegetarian, vegan, gluten-free, nut-free, dairy-free, low-sodium, and halal. Kosher preparation requires a certified kosher caterer and appropriate packaging; 72 hours minimum. Severe allergy requirements should be confirmed directly with the operator before the charter, as aircraft galleys may have cross-contamination risk from prior catering preparation.

What Is Permitted

Alcohol service is permitted on private jet charters. The crew manages alcohol service throughout the flight. There is no duty-free alcohol purchase restriction on domestic flights, and clients can bring their own wine or spirits aboard with advance notice to the operator.

FAA Regulations on Alcohol Service

FAA regulations prohibit serving alcohol to any passenger who is or appears to be intoxicated. The pilot in command has authority to refuse boarding or refuse continued alcohol service to any passenger at any point. These rules apply to commercial and Part 135 charter operations equally.

Private jets do not have in-flight duty-free purchases. If a specific wine or spirit is required, it is specified at catering order and loaded before departure.

Dry Charter Option

Some operators do not permit alcohol on their aircraft for insurance or operational reasons. These are known as dry charters. Hogani Jets confirms alcohol service availability for any aircraft presented to a client before the charter is confirmed. Clients requiring alcohol service are matched with operators whose aircraft permit it.

FBO catering quality varies by location. Major aviation hubs (KTEB Teterboro, KOPF Opa-locka, KVNY Van Nuys, KSDL Scottsdale) have experienced catering partners and broad menu options. Smaller regional airports and mountain airports have more limited local catering capability.

For departures from limited-catering FBOs, Hogani Jets recommends loading catering from the departure city rather than planning on catering from the remote destination. KASE Aspen and KBOK Brookings (Bandon Dunes) are examples of airports where catering is best loaded at the outbound FBO.

Catering costs are invoiced as a separate line item from the charter rate in most cases. The operator invoices catering at cost plus a handling fee, typically 15 to 25 percent of the catering cost. Hogani Jets presents catering costs as a clear line item in the full charter quote.

Standard provisions included in the charter rate are not itemised separately. Premium catering (champagne, custom menus, specialty dietary preparation, celebration orders) appears as a separate line item.

Catering preferences are collected at booking confirmation. State dietary requirements, champagne preferences, meal preferences, and any celebration arrangements at the time of booking. The earlier the request, the wider the options available.

Contact Hogani Jets at charter@hoganijets.com or +1-855-660-0573. All charters are facilitated through licensed Part 135 direct air carriers who hold full operational control and regulatory compliance for every flight.

What food is served on a private jet?

Private jet food ranges from complimentary snacks and soft drinks to cold platters and hot multi-course meals on midsize jets and above, with champagne as a frequent request.

Can you get hot food on a private jet?

Yes, on midsize jets and larger featuring full galleys and convection ovens. Light jets lack ovens. Hot meal service requires 48 hours notice on qualifying charter aircraft.

How much does catering cost on a private jet?

Standard light provisions are included in charter rates. Custom catering ranges from $50 to $200 per person for standard menus to $500 or more for specialty multi-course orders.

How far in advance should I order catering?

Allow 24 hours for standard cold menus, 48 hours for hot meals and custom beverages, 48 to 72 hours for dietary requests, and 72 hours for celebration setups.

Can I bring my own food and drinks on a private jet?

Yes. Passengers may bring food and beverages onboard with advance notice. Preferred restaurant items or wines can be loaded at the FBO, coordinated directly through Hogani Jets.

What dietary requirements can be accommodated?

Standard diets like vegetarian, gluten free, dairy free, and halal require 48 hours notice. Kosher meals require certified preparation and 72 hours. Severe allergies are flagged directly to operators.

Can I order from a specific restaurant for my private jet catering?

Yes. Clients can arrange preferred restaurant delivery to the FBO. This requires 48 to 72 hours coordination to align delivery timing with the FBO handling team via Hogani Jets.

What happens to leftover catering on a private jet?

Unconsumed catering remains on the aircraft. Passengers may take leftover food and unopened beverages upon arrival, while perishable items are disposed of by FBO ground handlers.